Lemon Ricotta Pancakes with Mixed Berry Compote

Name: Lemon Ricotta Pancakes with Mixed Berry Compote
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 1/2 cups All-Purpose Flour; 2 tbsp Granulated Sugar; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/4 tsp Salt; 1 1/4 cups Milk (any kind); 1/2 cup Ricotta Cheese; 2 large Eggs, separated; 2 tbsp Melted Unsalted Butter, plus more for cooking; 1 tbsp Lemon Zest (from 1-2 lemons); 1 tsp Vanilla Extract; 2 cups Mixed Berries (fresh or frozen); 2 tbsp Granulated Sugar (for compote); 1 tbsp Lemon Juice (for compote)

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These Lemon Ricotta Pancakes are a delightful way to brighten up any March morning. The ricotta cheese gives them an incredibly light and moist texture, while fresh lemon zest adds a burst of citrusy flavor. Paired with a quick, homemade mixed berry compote that's bursting with natural sweetness, these pancakes are a sophisticated yet comforting breakfast or brunch option that feels like an early taste of spring.

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Lemon Ricotta Pancakes with Mixed Berry Compote

Prep Time20 min

Cook Time25 min

Servings4 servings

DifficultyMedium

Equipment

Large Mixing BowlsWhiskElectric MixerGriddle or Large SkilletSmall Saucepan

Instructions

1
Prepare the berry compote: In a small saucepan, combine the mixed berries, 2 tbsp sugar, and 1 tbsp lemon juice. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes, stirring occasionally, until the berries break down and the sauce slightly thickens. Set aside to cool slightly.
2
Mix dry ingredients: In a large bowl, whisk together the flour, 2 tbsp sugar, baking powder, baking soda, and salt.
3
Combine wet ingredients (part 1): In a separate medium bowl, whisk together the milk, ricotta cheese, egg yolks, melted butter, lemon zest, and vanilla extract until smooth.
4
Fold wet into dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are okay; do not overmix, as this can make pancakes tough.
5
Whip egg whites and combine: In a clean bowl, using an electric mixer, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the pancake batter in two additions until just incorporated. This step makes the pancakes extra fluffy.
6
Cook the pancakes: Heat a lightly buttered griddle or large non-stick pan over medium-low heat. Pour about 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately, topped generously with the warm mixed berry compote.

Nutrition

Calories480 kcal

Protein18g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use frozen berries for the compote?

Absolutely! Frozen mixed berries work perfectly for the compote and don't require thawing beforehand. They might release a bit more liquid, so you might need to simmer them for an extra minute or two.

How can I keep the pancakes warm if serving a crowd?

You can place cooked pancakes on a baking sheet in a single layer in a warm oven (around 200°F / 95°C) while you finish cooking the rest of the batter. Avoid stacking them, as this can make them soggy.

Can I prepare the batter ahead of time?

It's best to make the batter fresh, especially after folding in the egg whites, as they lose their volume over time. You can prepare the dry and wet ingredients (excluding egg whites) separately and combine them just before cooking, then fold in freshly whipped egg whites.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.